Journal of Functional Foods 20 (2016) 587–593
ABSTRACT
Defining
and characterising the active ingredient is the first criterion in reviewing
scientific substantiation of health claims by the European Food Safety
Authority under the Nutrition and Health Claim Regulation. This study analyses
three health claim dossiers where the active ingredient is directly connected
to the food item containing the bioactive. Since this bioactive itself is held
responsible for the effect, the association of the food item and the bioactive
is not always justifiable. This association is shown to be influenced by both
the type of claim and the substantiating evidence. We argue that it would be
preferable to more precisely chemically define the active ingredients. Claims
could then be based on a bioactive constituent without the necessity to connect
the claim to a specific matrix, becoming more transparent and relevant to both the
industry and consumers. Characterisation and defining the bioactive should
therefore be central in the health claim.
Keywords:
Bioactives, Functional food, Functional ingredients, Health claims, European
food law, EFSA
